✔ Updated · new copycat recipe with step photos
This copycat Chili's salsa is the smooth, bright red salsa that comes with the chips: canned tomatoes, a little jalapeno, onion, garlic, cilantro and lime, pulsed in 5 minutes. A short chill makes it taste just like the restaurant bowl.
How Do You Make Chili’s Salsa? (Quick Answer)
Pulse a 28 ounce can of whole tomatoes, a 10 ounce can of diced tomatoes with green chiles, 1 jalapeno, 1/2 cup onion, 2 garlic cloves and 1/2 cup cilantro with 2 tablespoons lime juice, cumin, salt and a pinch of sugar until mostly smooth. Chill for 1 hour and serve with tortilla chips.
At a glance
The one tip that matters: Pulse, don't blend. Short pulses keep the salsa smooth but not frothy.
Why You'll Love This Salsa
- Pantry friendly canned tomatoes work all year.
- Restaurant smooth the texture you get at the table.
- Fast 5 minutes in the food processor.
- Easy to adjust more or less jalapeno, your call.
- Party size 3 cups for a crowd.
What Is Chili’s Salsa?
It's the smooth table salsa served with chips at Chili's, a mild, bright tomato salsa with a little jalapeno heat and plenty of cilantro.
This homemade version uses canned tomatoes so it tastes the same in January as in July.
Ingredient Notes
Exact amounts are in the recipe card below.
- Whole canned tomatoes: the base, with their juice.
- Tomatoes with green chiles: add a mild chile flavor and a little tang.
- Jalapeno: fresh heat. Seed it for mild.
- Cumin and lime: the warm, bright notes that make it taste like restaurant salsa.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use canned tomatoes. They give the deep red color and steady flavor of a restaurant salsa.
- Control the heat. Seed the jalapeno for mild, keep the seeds for medium, or add a second one for hot.
- Let it rest. An hour in the fridge softens the raw onion and garlic.
- Too thin? Drain a little juice from the whole tomatoes before blending.
- Warm the chips. 5 minutes at 350°F makes store chips taste fresh.
- At our table. Lucy likes it mild, so I seed the jalapeno and set out hot sauce for the grown ups.
Chili’s Salsa
12
servings5
minutes0
minutes15
kcal1
hour5
minutesA copycat Chili’s salsa: canned whole tomatoes, diced tomatoes with green chiles, jalapeno, onion, garlic and cilantro pulsed smooth with lime juice, cumin and salt, then chilled so the flavors blend. Makes about 3 cups.
Ingredients
1 can (28 ounces) whole peeled tomatoes, with juice
1 can (10 ounces) diced tomatoes with green chiles (like Ro-Tel)
1 medium jalapeno, stemmed (seeded for mild)
1/2 cup white onion, roughly chopped
2 cloves garlic
1/2 cup fresh cilantro, loosely packed
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon sugar
as needed tortilla chips, for serving
Directions
- Put the whole tomatoes with their juice, the diced tomatoes with green chiles, jalapeno, onion, garlic and cilantro in a food processor or blender.
- Add the lime juice, cumin, salt and sugar.
- Pulse 10 to 15 times, scraping down once, until the salsa is mostly smooth with a few tiny bits. Do not run it nonstop or it turns foamy.
- Taste and add more salt or lime if needed. Cover and chill for at least 1 hour, then serve cold with warm tortilla chips.
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Storage
Keep the salsa in a covered jar in the fridge for up to 5 days. It tastes even better on day two.
More Dips for Chip Night
Pair it with my Qdoba queso or browse more copycat recipes for game day.
Frequently Asked Questions
What is Chili's salsa made of?
It is a smooth tomato salsa. This copycat uses canned tomatoes, tomatoes with green chiles, jalapeno, onion, garlic, cilantro, lime juice and cumin.
Can I use fresh tomatoes?
Yes. Use about 2 pounds of ripe Roma tomatoes, but the color and flavor will be lighter and less like the restaurant version.
How do I make it spicier?
Leave the seeds in the jalapeno, add a second jalapeno or a pinch of cayenne.
How long does homemade salsa last?
Up to 5 days covered in the fridge. Stir before serving.
Can I freeze it?
You can, but it turns watery when thawed. It is better fresh.
